Lee, Catherine A <br/><br/>
Astringency of foods may not be directly related to salivary lubricity.  [electronic resource] 

 -  Journal of food science  Sep 2012 
 - S302-6 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S. 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/j.1750-3841.2012.02860.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Alum Compounds--metabolism<br/>Astringents--chemistry<br/>Female<br/>Humans<br/>Male<br/>Mouth--physiology<br/>Saliva--chemistry<br/>Taste<br/>Touch